1/2 c. whole-wheat flour
1/2 c. firmly packed dark brown sugar
1 tsp. salt
1/2 c. butter, softened
1 c. quick cooking oats (uncooked)
1 c. raisins
2 c. boiling water
1 pkg. dry yeast
1/2 c. warm water (105~ to 115~)
5 to 6 c. all-purpose flour
1/2 c. sugar
1 tbsp. ground cinnamon
melted butter

Combine whole-wheat flour, brown sugar, salt, butter (softened), oats, raisins and boiling water and stir. Cool mixture to lukewarm. Dissolve yeast in warm water. Stir to melt butter. Gradually stir in enough flour to make a soft dough.

Turn dough out on a floured surface and knead 8 to 10 minutes until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°F) free from drafts 1 hour or until doubled in size.

Combine sugar and cinnamon. Sprinkle half the mixture evenly over rectangle. Roll up jelly roll fashion, beginning at short end. Fold under ends and place on a greased 9 x 5 x 3-inch loaf pan. Brush with melted butter. Cover and let rise 40 to 50 minutes.

Bake at 375°F for 40 to 45 minutes. Remove from pans. Cool.

Yield: 2 loaves.